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Cooking Modulates the Antioxidant Activities of rhizomes of Zingiber officinale Rosco and Curcuma longa L.
Abstract
This research was aimed at investigating the influence of cooking on the anti-oxidative potentials of the rhizomes of Zingiber officinale Rosco and Curcuma longa L. The investigations were performed on both raw and cooked aqueous infusions of the rhizomes. The antioxidant potentials were assessed through the estimations of oxidant scavenging capacities, lipid peroxidation inhibition potential and reducing capacities. Further investigations were carried out on the phytochemical analyses of the extracts through the assessments of phenolic and flavonoid contents. The results revealed the radical scavenging capacities of the infusions of the rhizomes when cooked reduced statistically (p<0.05). Similar changes were observed in the nitric oxide scavenging activity and inhibition of lipid peroxidation of both extracts. On the contrary, the phenolics in the infusions were enhanced. This study demonstrated that the impact of cooking on the antioxidant properties of these rhizomes could be determined nature of the phytocomponents and the thermally-induced changes occurring during cooking.
